Add water to pan to cover half the roast beef. Omit water, if using a slow cooker.

Oven bake a minimum of 4 hours, or for a slow cooker, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.

Skim any excess fat off of remaining juices. Place meat into juices and reheat for serving.

For beef dipping sauce, use a condensed beef consomme. Add water, prepare according to can instructions, and serve hot.